carbonated drink experiments

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Mentos and Coke Experiment: How-To Plus Free Worksheet

This explosive experiment teaches kids about physical reactions.

Adding Mentos candy to Coke is the stuff of legend. Every kid has heard the rumors about the explosive combination that results, but how many have actually tried it? While science teachers have been performing this experiment for years, it was first popularized in September of 2005 thanks to a viral video from Steve Spangler Science . The several-foot-high geyser that shoots from the soda bottle is a fun and awe-inspiring hands-on activity that any scientist in the making can perform. Be forewarned though: You’ll probably want to perform this experiment outside.

Read on to learn more about the Mentos and Coke experiment, and fill out the form on this page to grab your free recording sheet for the experiment.

How does the Mentos and Coke experiment work?

In this experiment, you drop Mentos mints into a 2-liter bottle of Coke. Make sure your bottle of soda is on a flat surface in a location where it is OK to make a mess. You then load the Mentos into your paper roll or geyser tube . Once the Mentos are dropped into the soda, they sink to the bottom, which causes the gas to expand and pushes the soda out of the bottle. This creates an exploding geyser effect.

What does the Mentos and Coke experiment teach?

Although you can’t see it, dissolved carbon dioxide is the invisible substance that makes soda bubbly and fizzy. As long as the soda remains in the bottle, the gas is kept in place through the pressurized conditions. When you shake a bottle of soda, some of that gas is released and the bubbles stick to nucleation sites or tiny defects on the inside of the container. If you open the shaken bottle, the bubbles will rapidly rise and push the liquid up and out of the bottle.

Aside from shaking the soda, another way to help the carbon dioxide escape is to drop an object into the bottle. Mentos are the perfect objects, since each candy has many little pits on its surface that serve as nucleation sites. Once the Mentos are dropped into the soda, the bubbles stick to those sites and quickly rise to the surface. The weight of the Mentos drives them to the bottom of the bottle. Then, the gas that is released by the Mentos forces the soda to shoot out of the bottle in a powerful geyser.

Is there a Mentos and Coke video?

This video shows how to do the Mentos and Coke experiment using just a few simple ingredients and supplies.

Materials Needed

To do the Mentos and Coke experiment, you will need:

• A roll or box of mint-flavored Mentos
• 2-liter bottle of Coca-Cola (aka Coke)
• Sheet of paper to roll into a tube OR pre-made geyser tube

Our free recording sheet is also helpful—fill out the form on this page to get it.

Mentos and Coke Experiment Steps

1. make a paper tube by taking a piece of paper and wrapping it around a roll of mentos, then taping it in place. pull the mentos out. alternatively, you can use a premade geyser tube available from amazon or other retailers..

2. If using a geyser tube, load the Mentos. If using a homemade paper roll, drop the Mentos into the roll while holding the bottom closed with your finger.

3. Placing a 2-liter bottle of Coke on a flat surface, remove the cap, and drop the Mentos into the open Coke bottle.

Grab our free Mentos and Coke experiment worksheet!

Fill out the form on this page to get your worksheet. The worksheet asks kids to guess the correct order of the steps in the experiment. Next, kids must make a prediction about what they think will happen. They can use the provided spaces to draw what happens before and after they add the Mentos. Did their predictions come true?

Additional Reflection Questions

• What happened when we added the Mentos to the Coke?
• What difference do you think the temperature of the Coke makes?
• What do you think would happen if we used different-flavored Mentos, like fruit?
• What do you think would happen if we used a different soda other than Coke?
• What do you think would happen if you use Diet Coke?

Can the Mentos and Coke experiment be used for a science fair?

Yes! If you want to do the Mentos and Coke experiment for a science fair, we recommend switching up some of the variables. For example: Does the temperature of the Coke matter? Does the brand of soda matter? Will generic soda produce the same results as the brand-name soda? What happens if you use fruit-flavored Mentos? What happens if you use Diet Coke instead of regular? Form a hypothesis about how changing the variables will impact the experiment. Good luck!

Looking for more experiment ideas? Check out our  big list of experiment ideas here.

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61 Wet and Wild Outdoor Science Experiments and Activities

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Have you ever noticed that when you put a straw in soda pop, the straw gets a lot of bubbles on it? Why does that happen? And will it happen if you put other stuff in soda pop?

    1. Very slowly and carefully, open a new bottle of colorless soda.

    2. Tilt the cup and slowly pour the soda down the inside of the cup to make as few bubbles as possible.  

3. Place a straw in the soda and look at the straw from the side.   

4.  Take the straw out of the soda and put a pipe cleaner in. Look from the side to see if bubbles also form on the pipe cleaner. 

5. Now take the pipe cleaner out and place a Mento in the soda. Watch the Mento from the side to see what happens.

 What to expect

Bubbles will form on the straw and very quickly and completely cover the pipe cleaner.

What's happening in there?

Why do the bubbles form on the different things you put in the soda?

The bubbles are made of a gas called carbon dioxide. The soda company puts carbon dioxide in the soda to make the soda fizzy.

Also, the things you put in the soda aren’t really as smooth as they look with just your eyes. If you could look at the straw, pipe cleaner, and Mento with a super-strong microscope you would see that they have tiny dents, scratches, and bumps on them. 

The carbon dioxide molecules collect on these places and form bubbles which rise to the surface.

Make a Mentos-and-Soda Fountain!

There is a pretty cool thing you can do with a bottle of soda pop and a packet of Mentos. Let’s try it!

First, make a tube for the Mentos.

1. Cut a piece of paper so that it is as wide as a roll of Mentos.

2. Wrap the paper around the pack of Mentos to make a tube. Use masking tape to tape the tube closed. Remove the pack of Mentos from the tube.

3. Close off one end of the tube by cutting a little circle or square of paper and taping it to one end of the tube.

4. Open the pack of Mentos and place all of them in the tube.

Now, make a Mentos-and-soda fountain!

1. Slowly and carefully open a new bottle of Diet Coke.  

2. Place it on a flat area outside where it is OK to get wet with soda.

3. Put the open end of your tube of Mentos on the card and place it directly over the opening of the soda bottle.

4. When you are ready, remove the card and let all the Mentos drop into the soda at once and quickly move out of the way.

Bubbles and soda will quickly shoot out of the bottle in a high fountain.

The carbon dioxide molecules attach to the surfaces of the Mentos like they did in the cup of soda. All those Mentos in a lot of soda make a lot of bubbles that rise to the surface and push the soda out in a big woosh!

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Erupting Mentos and Coke Experiment

Love fizzing and exploding experiments? YES!! Well, here’s another one the kids are sure to love! All you need are Mentos and Coke. Put the scientific method into practice with two easy-to-set-up Mentos science experiments. Record your results with a video camera so you can enjoy seeing the exploding fun up close (and over and over again)! Learn all about the Mentos and Coke reaction!

Grab Some Mentos and Coke

Our Mentos and soda experiment is a fun example of a physical reaction. Read on to learn more about how this Mentos and Coke reaction works.

We love fizzing experiments and have been exploring science for kindergarten, preschool, and early elementary for over 8 years now. Make sure to check out our collection of simple science experiments for kids.

Our science experiments are designed with you, the parent or teacher, in mind! Easy to set up, and quick to do, most activities will take only 15 to 30 minutes to complete and are heaps of fun! Plus, our supplies lists usually contain only free or cheap materials you can source from home!

Grab a packet of Mentos and some Coke as well as assorted soda flavors, and find out what happens when you mix them together! Do this activity outside to make clean-up a breeze. Make sure to put it on a level surface so the cups don’t tip over.

ALSO CHECK OUT: Pop Rocks and Soda

NOTE: This experiment is a less-mess version and more hands-on for younger kids. See our Mentos Geyser version for a bigger eruption!

Coke and Mentos Reaction

You might be surprised to know that the Mentos and Coke reaction is an example of a physical change ! It’s not a chemical reaction like how baking soda reacts with vinegar and a new substance, forming carbon dioxide. So how does it work?

Inside the Coke or soda, there is dissolved carbon dioxide gas, making the soda taste fizzy when you drink it. Usually, you can find these gas bubbles coming out of the soda on the sides of the bottle, which is why it becomes flat after a while.

Adding Mentos speeds up this process because more bubbles form on the Mentos’s surface than on the bottle’s side, pushing the liquid up. This is an example of a change of state of matter . The carbon dioxide dissolved in the Coke moves to a gaseous state.

In the first experiment, if the size of the Mentos is the same, you will notice no difference in the amount of foam produced. However, when you make the pieces of Mentos smaller it will cause more bubbles to form and speed up the physical reaction. Give it a go!

In the second experiment, when you test out Mentos with different sodas, the soda that produces the most foam will likely have the most dissolved carbon dioxide or be the fizziest. Let’s find out!

Mentos and Coke Experiment #1

Do Coke and Mentos work with fruit Mentos? You can do this experiment with any Mentos! This first experiment uses the same soda to test which variety of candy creates the most foam. Learn more about independent and dependent variables.

TIP: Mentos and coke at room temperature generally produce the best results.

• 1 sleeve Mentos Chewy Mint candy
• 1 sleeve Mentos Fruity candy
• 2 (16.9 to 20 ounce) bottles of soda (diet sodas tend to work the best.)
• Video camera or smartphone with video (for replay)

HOW TO SET UP MENTOS AND SODA EXPERIMENT #1

STEP 1. To analyze the results, set up a video camera or smartphone with video capabilities to capture the experiment.

STEP 2. Prepare the candy by removing the different types from their sleeve and placing in separate cups.

STEP 3. Pour equal amounts of the same soda into two other cups.

STEP 4. Make sure the camera is recording, and drop the candy into the soda simultaneously. One variety of candy goes into one cup of soda, and the other variety goes into the other cup of soda.

STEP 5. Analyze to see which variety of Mentos creates the most foam. Was there any difference? 

Mentos and Coke Experiment #2

What type of Coke reacts best with Mentos? In this second experiment, use the same variety of Mentos and instead test to find out which kind of soda creates the most foam.

• 3 sleeves Mentos Chewy Mint candy OR Mentos Fruity candy
• 3 (16.9 to 20 ounce) soda bottles in different varieties (diet sodas tend to work the best.)

HOW TO SET UP COKE AND MENTOS EXPERIMENT

STEP 2.  Choose one variety of Mentos candy to use for the experiment. Prepare the candy by removing it from the sleeve and placing one sleeve of candy into each cup.

STEP 3. Pour equal amounts of the different sodas into cups.

STEP 4. Simultaneously, drop the candy into the soda.

STEP 5. Look at the video and analyze which variety of soda creates the most foam.

Expand the Mentos and Coke Experiments

• Test cups, bottles, and vases of different shapes (wide at the bottom but narrow at the top, cylindrical, or directly in the soda bottles) to test whether the width of the cup makes a difference in how high the foam will shoot.
• Design unique ways for dropping the candy into the soda. For instance, create a tube that fits around the mouth of the soda bottle. Cut a slit into the tub that runs ¾ across the width of the tube. Slide an index card into the cut slit. Pour the candy into the tube. Remove the index card when you are ready to release the candy into the soda.
• Add different ingredients to the soda to test whether the amount of foam changes. For instance, we have tested adding food coloring, dish soap, and/or vinegar to the soda while adding baking soda to the cup with the candy.

TIP: Want to try the more traditional Mentos and Coke Rocket, see it here!

Turn It Into A Mentos and Coke Science Fair Project

Science projects are an excellent tool for older kiddos to show what they know about science! Plus, they can be used in various environments, including classrooms, homeschool, and groups.

Kids can take everything they have learned about using the scientific method , stating a hypothesis, choosing variables , and analyzing and presenting data.

Want to turn this Coke and Mentos experiment into a cool science project? Check out these helpful resources below.

• Easy Science Fair Projects
• Science Project Tips From A Teacher
• Science Fair Board Ideas

More Helpful Science Resources

Here are a few resources to help you introduce science more effectively to your kiddos or students and feel confident when presenting materials. You’ll find helpful free printables throughout.

• Scientific Method For Kids
• Best Science Practices (as it relates to the scientific method)
• Science Vocabulary
• 8 Science Books for Kids
• All About Scientists
• Science Supplies List
• Science Tools for Kids

More Fun Science Experiments to Try

• Baking Soda and Vinegar Volcano
• Lava Lamp Experiment
• Soda Balloon Experiment
• Pop Rocks and Soda
• Magic Milk Experiment
• Egg In Vinegar Experiment

Printable Science Projects For Kids

If you’re looking to grab all of our printable science projects in one convenient place plus exclusive worksheets and bonuses like a STEAM Project pack, our Science Project Pack is what you need! Over 300+ Pages!

• 90+ classic science activities  with journal pages, supply lists, set up and process, and science information.  NEW! Activity-specific observation pages!
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• Be a Collector activities pack  introduces kids to the world of making collections through the eyes of a scientist. What will they collect first?
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The bubbly chemistry behind carbonated beverages

Professor of Chemistry and Biochemistry, Miami University

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Michael W. Crowder receives funding from the National Institutes of Health to conduct research on antibiotic resistance and from Sazerac Corp and MineXAI to conduct research on the characterization of bourbon.

Miami University provides funding as a member of The Conversation US.

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Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water. When you take a sip, the gas bubbles in the beverage burst, and the released gas tickles your nose. But have you ever wondered how carbonation actually works?

I’m a professor who teaches classes in chemistry and fermentation and a carbonated beverage enthusiast and home brewer myself. While the basic process of carbonation is relatively simple, a variety of factors – from temperature to surface tension – can affect the taste and quality of beverages.

Dissolving carbon dioxide

Carbonation involves dissolving the colorless and odorless carbon dioxide – CO₂ – gas into a liquid. When carbon dioxide is added to a sealed bottle or can containing water, the pressure in the bottle or can increases, and the carbon dioxide dissolves into the liquid.

The CO₂ above the liquid and the CO₂ dissolved in the liquid reach chemical equilibrium . Chemical equilibrium essentially means the rate that CO₂ dissolves into the liquid is equal to the rate that CO₂ is released from the liquid. It’s based on the amounts of CO₂ both in the air and in the liquid.

Some of the dissolved CO₂ reacts with the water to form carbonic acid, which has a chemical formula of H₂CO₃. So once some of the dissolved CO₂ converts to H₂CO₃, more CO₂ from the air above can dissolve into the liquid and reestablish chemical equilibrium.

When you open a bottle or can, the pressure above the carbonated liquid drops to match the pressure outside of the bottle or can. The pressure release results in a hissing sound, and you see bubbles rising in the liquid as the H₂CO₃ converts back to CO₂ and that gas escapes to the surface . The carbonic acid in the beverage is what makes it taste a little sour .

A colder drink is a bubblier one

Another important factor influencing carbonation is temperature. Most gases, including carbon dioxide, do not dissolve well in liquids as the temperature of the liquid rises . That’s why carbonated drinks go flat if you leave them out at room temperature.

Conversely, if you place your favorite carbonated beverage in the refrigerator and allow it to get cold, more dissolved carbon dioxide will stay in the beverage while it’s still sealed. When you open the chilled bottle or can, the liquid is more bubbly because there was more dissolved carbon dioxide in the cold beverage.

Surface tension and fizziness

One final important factor for carbonation is the surface tension of the liquid. A liquid’s surface tension is determined by how strongly the liquid’s molecules interact with each other . For most beverages, those molecules are water molecules, but diet soft drinks have artificial sweeteners dissolved in them. These sweeteners can weaken the interactions between the water molecules, creating a lower surface tension. A lower surface tension means the carbon dioxide bubbles form faster and last longer .

This is why it takes slightly longer to be served a Diet Coke on ice, a problem you might notice on a plane. The lower surface tension from the artificial sweetener means there’s more fizz, and for longer, compared with other soft drinks. The flight attendants then have to wait for the bubbles in the cup to break before they can fill the cup with more Diet Coke.

Surface tension is also why Diet Coke works so well in the famous Mentos experiment , during which you drop Mentos candies into 2-liter Diet Coke bottles. The candy helps to weaken the interactions between the water molecules and the CO₂ molecules, lowering the surface tension and allowing for an easier release of CO₂ molecules. A bubbling “geyser” of Diet Coke rises fast above the 2-liter bottle as the CO₂ molecules quickly form on the candy’s surfaces and force the Diet Coke out of the bottle.

Getting the bubbles into a beverage

In an effort to make water similar to that from mineral springs, the carbonation process was invented by Joseph Priestley in England in the 1760s and commercialized by Jacob Schweppe – recognize the name? – in Switzerland in the 1780s . Priestley reacted chalk with sulfuric acid, producing CO₂, and he hung a water-filled container over the reaction to infuse the water with CO₂ .

Today, most commercial beers, soft drinks, seltzers and sparkling waters are created by “forced” carbonation. This is when manufacturers directly inject carbon dioxide into the beverage under high carbon dioxide pressures .

A second common way to introduce carbon dioxide into a liquid is by fermentation . Champagne manufacturers and some small home beer brewers follow this method by sealing a sugar source and live yeast into their bottles. The yeast produce alcohol and carbon dioxide, and this carbon dioxide increases the pressure in the bottle, resulting in carbonated champagne and beer . But this process is not as controlled and can result in exploding bottles .

Larger brewers often capture CO₂ produced during a fermentation process and pump that gas into the tanks that contain beer to carbonate the beer. This is normally a controlled process that allows for known amounts of carbon dioxide to be introduced into the beverages for outstanding consistency.

Carbonation is a marriage between physics and chemistry – one that transforms ordinary liquids into effervescent treats. The next time you drink a carbonated beverage, take a moment to appreciate the science behind those dancing bubbles.

• Carbon dioxide (CO2)
• Soft drinks
• Fizzy drinks
• Sparkling water
• Carbonation
• Food chemistry
• Beverage chemistry

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STEM Activity: Carbonation Chemistry

Date November 6, 2023

Est. Reading Time 2 mins

Many of our favorite beverages have something in common – bubbles! The fizzy, tangy taste we experience when sipping on sodas and seltzer water is due to carbonation, the addition of carbon dioxide gas to drinks.

Celebrate National Carbonation Day on Nov. 9 by experimenting with your own sparkling mixture! Watch carbonation occur in real time as you experiment with different liquids and baking soda to explore the gas in soda and other bubbly drinks!

Materials Needed:

• Baking soda
• Balloons (3)
• Lemon juice
• Permanent marker
• Teaspoon (for measuring)
• Water bottles (3, empty)

Step-by-Step Instructions:

• Lemon juice  
• Fill your empty water bottles ­ — one ¼ full of water, one ¼ full of vinegar and one ¼ full of lemon juice — and label each one.  
• Place the funnel in the neck of one of your balloons and drop in one teaspoon of baking soda. Repeat this step with the other two balloons.  
• Being careful not to drop the baking soda in yet, place one balloon on each of the three bottles by stretching the open end around the bottle's neck.  
• Gently lift the balloon attached to the bottle filled with water, dropping all the baking soda into the liquid, then write down your observations.  
• Repeat this process with your vinegar and lemon juice bottles.  
• Take your experiment to the next level by adding different baking soda or liquid amounts to see what happens!

What Are We Discovering?

This experiment is an example of a chemical reaction. All three liquids activate baking soda, making carbon dioxide. While you may have noticed a reaction in all three bottles, the intensity varied in each one. Baking soda mixed with water produced only a tiny amount of carbon dioxide, but with vinegar and lemon juice, there was enough to inflate your balloons!

The bubbles you saw during the experiment are the same kind that are in soda. Carbonation not only adds fun bubbles, but it also prevents beverages from spoiling.

Carbon dioxide, while adding a unique taste and sensation to drinks, historically has many other uses as well! National Inventors Hall of Fame ® Inductee C. Kumar N. Patel invented the carbon dioxide laser, which can cut various materials like metal, ceramics and plastic.

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Why Do Mentos Explode in Coke?

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The chemical reactions involved in dropping mentos candies into a bottle of diet coke make quite the spectacle! Soda geysters, which can reach as high as ten meters, were a popular subject for viral videos in the early 2000's, but the science behind the spectacle remained a mystery until 2008.

Chemistry and Physics

Applications.

Many people speculated that the geyser was the result of an acid base reaction , given the low pH of soda. However, none of the ingredients in mentos are basic, and the experiment works to some degree with any type of soda and any type of candy.

Mentos candies are not as smooth as they appear to the naked eye. They are covered in bumpy craters, which increases the total surface area. A Mentos dropped into a bottle of soda acts as a surfactant , meaning it reduces the surface tension of the soda. Water molecules are polar and attracted to each other. Anything that breaks them apart allows for bubbles of carbon dioxide gas to form in the solution. A rougher candy surface translates to more places for bubbles to grow, or more nucleation sites . Surfactants are compounds that lower the surface tension (or interfacial tension) between two liquids or between a liquid and a solid. Surfactants may act as detergents, wetting agents, emulsifiers, foaming agents, and dispersants.

This is essentially speeding up the process that makes sodas fizzy. Bottled sodas are kept under pressure so that more carbon dioxide can be forced into solution. When the pressure is released, the carbon dioxide is forced out of solution and makes little gas bubbles. So, if you open a bottle of soda gently, you get a pleasant beverage. If you shake the can first, you disrupt the solution and get a face full of soda. And if you add a big enough surfactant, you get a geyser. It's the same chemistry, but a different magnitude.

The two biggest factors affecting the geyser are the roughness of the candy used and the rate at which it sinks to the bottom of the soda bottle. [1] Other factors that affect the growth rate or total number of carbon dioxide bubbles also changed the geyser's height, such as temperature and the original surface tension of the soda. Diet Coke makes a better spectacle than regular Coca-Cola because both aspartame and benzonatate (a preservative used in artificially sweetened drinks) lower surface tension more than sugar does.

Mixing mentos and soda makes a great science demonstration for students studying gases, thermodynamics, fluid dynamics, surface science, and the physics of explosions among other chemistry and physics concepts. [1]

Tonya Coffey, a professor at Appalachian State University, used the experiment to give her undergraduate physics class a real-world research experience as one of their laboratory assignments. The project was eventually published in the American Journal of Physics . Though the manuscript is behind a paywall, a presentation that Dr. Coffey made about the experience is available on the schools website. [2]

The force exerted by the soda stream can be harnessed to do work. One enterprising group made a mentos and diet coke-powered rocket. However, the practical applications of this reaction are limited by the sticky mess it makes.

The engineer explains that the yellow nose cap is full of mentos, while the body is full of pressurized diet coke. Watch the full video for a more detailed explanation. [3]

There is an urban legend that eating mentos while drinking soda could cause a person's stomach to burst. However, most of the carbonation is released from the soda as it is being drunk, so the pressure is lower and carbon dioxide is less likely to nucleate. Additionally, the stomach has a couple ways of expelling excess gases.

A mint-flavored mentos makes a geyser 5 meters high and a fruit-flavored mentos makes a geyser 2 meters high when the two candies are put into identical bottles of soda under identical experimental conditions. What is the most reasonable hypothesis to explain the difference?

• Coffey, T. (2008). Diet Coke and Mentos: What is really behind this physical reaction?. American Journal of Physics , 76,551 .
• Coffey, T. Diet Coke and Mentos . Retrieved from http://www.appstate.edu/~coffeyts/DietCokeandMentos.pdf
• Milleaccendini, Y. Youtube . Retrieved March 18, 2016, from https://www.youtube.com/watch?v=mb6neBVtvsE

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Science of Mentos-Diet Coke explosions explained

By Hazel Muir

12 June 2008

Scanning electron microscope images show the roughness of mint Mentos (top and bottom left) and fruit Mentos (top and bottom right), the scale bars representing lengths from 20 to 200 micrometres

(Image: T Coffey/Dewel Microscopy Facility/AAPT)

The startling reaction between Diet Coke and Mentos sweets, made famous in thousands of YouTube videos, finally has a scientific explanation. A study in the US has identified the prime factors that drive the fizzy plumes from Coke bottles: the roughness of the sweet and how fast it plummets to the bottle’s base.

“If you drop a pack of Mentos into a bottle of Diet Coke, you get this huge fountain of spray and Diet Coke foam coming out,” says Tonya Coffey , a physicist at Appalachian State University in Boone, North Carolina. “This was a good project for my students to study because there was still some mystery to it.”

When mint or fruit Mentos are dropped into a fresh bottle of Diet Coke, a jet of Coke whooshes out of the bottle’s mouth and can reach a height of 10 metres. Theories abound as to why this happens, with some bloggers speculating that it is an acid-base reaction because Coke is acidic.

Experiments in a 2006 edition of the Discovery Channel programme Mythbusters suggested the chemicals responsible for the reaction are gum arabic and gelatine in the sweets, and caffeine, potassium benzoate and aspartame in the Coke. But there have been no rigorous scientific studies of the reaction until now.

Fizzy liquids

To find out more, Coffey and a team of students tested the reactions between Diet Coke and fruit Mentos, mint Mentos, and various ingredients such as other mints, dish-washing detergent, table salt and sand. They also compared reactions using other fizzy liquids such as caffeine-free and sugary colas, as well as soda water and tonic water.

All the reactions took place in a bottle angled at 10° off vertical and the fountain trajectories were recorded on video. The team also investigated the total mass lost in the fountain and the influence of the sweet’s surface roughness.

The results showed that Diet Coke created the most spectacular explosions with either fruit or mint Mentos, the fountains travelling a horizontal distance of up to 7 metres.

But caffeine-free Diet Coke did just as well, suggesting that caffeine does not accelerate the reaction, at least at the normal levels in the drink.

Measurements of the pH of the Coke before and after the experiments showed that its acidity did not change, ruling out the idea that a simple acid-base reaction drives the fountains.

Instead, the vigour of the jets depends on various factors that affect the growth rate of carbon dioxide bubbles.

The rough, dimply surfaces of Mentos encourage bubble growth because they efficiently disrupt the polar attractions between water molecules, creating bubble growth sites.

Rough candy

“Water molecules like to be next to other water molecules, so basically anything that you drop into the soda that disrupts the network of water molecules can act as a growth site for bubbles,” Coffey told New Scientist . “And if you have rough candy with a high ratio of surface area to volume, then there’s more places for the bubbles to go.”

Low surface tension also helps bubbles grow quickly. Measurements showed that the surface tension in water containing the sweetener aspartame is lower than in sugary water, explaining why Diet Coke creates more dramatic fountains than sugary Coke.

Another factor is that the coatings of Mentos contain gum arabic, a surfactant that further reduces surface tension in the liquid. Rough-surfaced mints without the surfactant did not create such large fountains.

Mentos are also fairly dense and sink rapidly, quickly creating bubbles that seed further bubbles as they rise. Crushed Mentos that fell more slowly created puny fountains that only travelled about 30 centimetres.

“Middle-school teachers are getting their students out onto the baseball field next to their school and doing this reaction, and their students love it,” says Coffey. “It’s a great way to get students excited about science and learn something new.”

Journal reference : American Journal of Physics , DOI: 10.1119/1.2888546

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Science Fun

Orange Fizz

• An Orange or Clementine
• 1/2 Teaspoon Baking Soda

Instructions:

• Cut the orange into slices or peel separate into sections
• Dip a slice or section into the baking soda
• Take a bite! As you chew, it should start to bubble in your mouth

WATCH THE QUICK AND EASY VIDEO TUTORIAL!

How does it work?

When acids and bases mix, you get some exciting chemistry! Oranges and other citrus fruits are filled with citric acid. It is a safe acid, and it’s what gives oranges, lemons, and limes their sourness. Baking soda is a base, the opposite of an acid. It’s also safe, but doesn’t taste very good on it’s own, and will give you a tummy ache if you eat a lot of it. As the citric acid and baking soda mix, it makes millions of carbon dioxide bubbles, the same gas you breathe out, and the same one that makes soda so fizzy.

Video of experiment here!

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The bubbly chemistry behind carbonated beverages

by Michael W. Crowder, The Conversation

Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water. When you take a sip, the gas bubbles in the beverage burst, and the released gas tickles your nose. But have you ever wondered how carbonation actually works?

I'm a professor who teaches classes in chemistry and fermentation and a carbonated beverage enthusiast and home brewer myself. While the basic process of carbonation is relatively simple, a variety of factors—from temperature to surface tension—can affect the taste and quality of beverages.

Dissolving carbon dioxide

Carbonation involves dissolving the colorless and odorless carbon dioxide —CO₂—gas into a liquid. When carbon dioxide is added to a sealed bottle or can containing water, the pressure in the bottle or can increases, and the carbon dioxide dissolves into the liquid.

The CO₂ above the liquid and the CO₂ dissolved in the liquid reach chemical equilibrium . Chemical equilibrium essentially means the rate that CO₂ dissolves into the liquid is equal to the rate that CO₂ is released from the liquid. It's based on the amounts of CO₂ both in the air and in the liquid.

Some of the dissolved CO₂ reacts with the water to form carbonic acid, which has a chemical formula of H₂CO₃. So once some of the dissolved CO₂ converts to H₂CO₃, more CO₂ from the air above can dissolve into the liquid and reestablish chemical equilibrium .

When you open a bottle or can, the pressure above the carbonated liquid drops to match the pressure outside of the bottle or can. The pressure release results in a hissing sound, and you see bubbles rising in the liquid as the H₂CO₃ converts back to CO₂ and that gas escapes to the surface . The carbonic acid in the beverage is what makes it taste a little sour .

A colder drink is a bubblier one

Another important factor influencing carbonation is temperature. Most gases, including carbon dioxide, do not dissolve well in liquids as the temperature of the liquid rises . That's why carbonated drinks go flat if you leave them out at room temperature.

Conversely, if you place your favorite carbonated beverage in the refrigerator and allow it to get cold, more dissolved carbon dioxide will stay in the beverage while it's still sealed. When you open the chilled bottle or can, the liquid is more bubbly because there was more dissolved carbon dioxide in the cold beverage.

Surface tension and fizziness

One final important factor for carbonation is the surface tension of the liquid. A liquid's surface tension is determined by how strongly the liquid's molecules interact with each other . For most beverages, those molecules are water molecules , but diet soft drinks have artificial sweeteners dissolved in them. These sweeteners can weaken the interactions between the water molecules, creating a lower surface tension. A lower surface tension means the carbon dioxide bubbles form faster and last longer .

This is why it takes slightly longer to be served a Diet Coke on ice, a problem you might notice on a plane. The lower surface tension from the artificial sweetener means there's more fizz, and for longer, compared with other soft drinks. The flight attendants then have to wait for the bubbles in the cup to break before they can fill the cup with more Diet Coke.

Surface tension is also why Diet Coke works so well in the famous Mentos experiment , during which you drop Mentos candies into 2-liter Diet Coke bottles. The candy helps to weaken the interactions between the water molecules and the CO₂ molecules, lowering the surface tension and allowing for an easier release of CO₂ molecules. A bubbling "geyser" of Diet Coke rises fast above the 2-liter bottle as the CO₂ molecules quickly form on the candy's surfaces and force the Diet Coke out of the bottle.

Getting the bubbles into a beverage

In an effort to make water similar to that from mineral springs, the carbonation process was invented by Joseph Priestley in England in the 1760s and commercialized by Jacob Schweppe—recognize the name?— in Switzerland in the 1780s . Priestley reacted chalk with sulfuric acid, producing CO₂, and he hung a water-filled container over the reaction to infuse the water with CO₂ .

Today, most commercial beers, soft drinks , seltzers and sparkling waters are created by "forced" carbonation. This is when manufacturers directly inject carbon dioxide into the beverage under high carbon dioxide pressures .

A second common way to introduce carbon dioxide into a liquid is by fermentation . Champagne manufacturers and some small home beer brewers follow this method by sealing a sugar source and live yeast into their bottles. The yeast produce alcohol and carbon dioxide, and this carbon dioxide increases the pressure in the bottle, resulting in carbonated champagne and beer . But this process is not as controlled and can result in exploding bottles .

Larger brewers often capture CO₂ produced during a fermentation process and pump that gas into the tanks that contain beer to carbonate the beer. This is normally a controlled process that allows for known amounts of carbon dioxide to be introduced into the beverages for outstanding consistency.

Carbonation is a marriage between physics and chemistry—one that transforms ordinary liquids into effervescent treats. The next time you drink a carbonated beverage, take a moment to appreciate the science behind those dancing bubbles.

Provided by The Conversation

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August 29, 2013

Carbonation Countdown: The Effect of Temperature of Reaction Time

Seltzer science from Science Buddies

By Science Buddies

Key concepts Chemical reactions Molecules Carbonation Temperature

Introduction Have you ever wondered why bubbles form when an Alka-Seltzer tablet is dropped into water? If you've ever tried it, you've seen that the tablet fizzes furiously. The moment the tablet starts dissolving a chemical reaction occurs that releases carbon dioxide gas. This is what comprises the bubbles. Some factors can change how quickly the carbon dioxide gas is produced, which consequently affect how furiously the tablet fizzes. In this activity you'll explore whether you can make an Alka-Seltzer tablet fizz faster or slower by changing the water’s temperature. How does this affect the reaction?

Background Alka-Seltzer is a medication that works as a pain reliever and an antacid. (Antacids help neutralize stomach acidity, which can cause heartburn.) The pain reliever used is aspirin and the antacid used is baking soda, or sodium bicarbonate. The tablets also include other ingredients, such as citric acid (a weak acid that adds flavor—as well as provides important hydrogen ions, which will come into play as you shall soon see).

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To take the tablets, they're fully dissolved in water, where they famously undergo a chemical reaction that produces lots of carbon dioxide bubbles—or fizz. Why is this? As the tablets dissolve, the sodium bicarbonate splits apart to form sodium and bicarbonate ions. The bicarbonate ions react with hydrogen ions from the citric acid to form carbon dioxide gas (and water). This is how the bubbles are made.

How is temperature related to this reaction? For the reaction to occur, the bicarbonate ions must come into contact with the hydrogen ions in just the right way. The probability of the bicarbonate and hydrogen ions doing this is affected by temperature: the higher the temperature, the faster the molecules move; the lower the temperature, the slower they move. (The temperature of a solution is a measure of its molecules’ average motion and energy.) Can you guess whether fast-moving molecules or slow-moving ones will speed the reaction time?

Materials • Two identical jars (You can also use drinking glasses, clear plastic cups, bottles or vases.) • Spoon • Enough ice cubes to fill one of the jars halfway • Cold tap water • Hot tap water • Two Alka-Seltzer tablets • Timer or clock that shows seconds • Optional: helper

Preparation • Fill one of the jars halfway with ice cubes. Add cold tap water to about an inch from the rim. Stir the ice cubes in the jar for about a minute so that the temperature evens out. Right before you start the activity use a spoon to remove the cubes. • Add hot tap water to the second, empty jar until it is about an inch from the rim. Be careful when handling the hot water. • Continue with the procedure immediately after preparing the jars (so that the water in the jars is still very cold or very hot).

Procedure • Drop an Alka-Seltzer tablet into the jar with hot water. Time how long it takes for the tablet to disappear. You may want to have a helper time the reaction. How long does it take the tablet to disappear? How vigorous are the bubbles? • Drop an Alka-Seltzer tablet into the jar with the ice-cold water (after having removed the ice cubes with a spoon). Again time how long it takes the tablet to disappear. How long does it take the tablet to disappear in the colder water? • Do you notice other differences in how the reaction happens in the colder versus in the hotter water? • Why do you think you got the results you did? • Extra: Test Alka-Seltzer tablets in a wider range of temperatures, and then draw a graph showing the time it takes a tablet to dissolve in water at each temperature (check with a thermometer). What temperature change is required to increase the reaction time by a factor of two (make it as twice as fast)? What about decreasing the reaction time by a factor of two? • Extra : Compare whole Alka-Seltzer tablets to pieces of Alka-Seltzer tablets. If there is a greater surface area (that is, a tablet is broken up into more pieces to expose more surface), does the same amount of tablet result in the reaction happening faster or slower? • Extra : You can turn this activity into a homemade lava lamp! To do this, you will use an empty container, such as a tall jar or clear plastic one- or two-liter bottle. Fill it with about two inches of water, add five drops of food coloring and then fill it at least three quarters full with vegetable oil before adding one quarter of an Alka-Seltzer tablet. You could repeat this activity using your homemade lava lamp at colder and warmer temperatures. (Because it contains oil, you should have an adult help you devise a safe way to warm or cool the contents of each container.) How does the bicarbonate reaction look in the homemade lava lamp? Observations and results Did the Alka-Seltzer tablet dissolve much faster in the hot water compared to the cold? Were there a lot more bubbles produced initially in the hot compared with the cold water?

After the Alka-Seltzer tablet was added to the hot water the tablet should have quickly dissolved, taking some 20 to 30 seconds to do so, depending on the exact temperature. After the tablet was added to the ice-cold water it should have taken much longer to dissolve, with most of the tablet disappearing after about two to three minutes, but with some bubbles still apparent after six minutes or longer. In the hot water the tablet should have more vigorously produced bubbles than in the cold water. The higher the temperature, the faster the molecules move—and the more likely it is that the bicarbonate will contact hydrogen in just the right way for the chemical reaction to occur and produce carbon dioxide bubbles.

More to explore Chemical Reactions , from Rader's Chem4Kids.com Factors Affecting the Speed-Rates of Chemical Reactions , from Doc Brown's Science Rates of Reaction Menu , from Chemguide Plop, Plop, Fizz Fast: The Effect of Temperature on Reaction Time , from Science Buddies

This activity brought to you in partnership with  Science Buddies

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Shop Experiment Determining the Phosphoric Acid Content in Soft Drinks Experiments​

Determining the phosphoric acid content in soft drinks.

Experiment #35 from Chemistry with Vernier

Introduction

Phosphoric acid is one of several weak acids that exist in carbonated beverages. It is a component of all cola soft drinks. Phosphoric acid has a much higher concentration than other acids in a container of soft drink, so its concentration can be determined by a simple acid-base titration.

In this experiment, you will titrate a sample of a cola soft drink with sodium hydroxide solution and determine the concentration of phosphoric acid, H 3 PO 4 . Hydrogen ions from the first dissociation of phosphoric acid react with hydroxide ions from the NaOH in a one-to-one ratio in the overall reaction:

In this experiment, you will use a pH Sensor to monitor pH as you titrate. The region of most rapid pH change will then be used to determine the equivalence point. The volume of NaOH titrant used at the equivalence point will be used to determine the molarity of the H 3 PO 4 .

In this experiment, you will

• Use a pH Sensor to monitor pH during the titration of phosphoric acid in a cola soft drink.
• Using the titration equivalence point, determine the molarity of H 3 PO 4 .

Sensors and Equipment

This experiment features the following sensors and equipment. Additional equipment may be required.

Ready to Experiment?

Ask an expert.

Get answers to your questions about how to teach this experiment with our support team.

• Call toll-free: 888-837-6437
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• Email [email protected]

Purchase the Lab Book

This experiment is #35 of Chemistry with Vernier . The experiment in the book includes student instructions as well as instructor information for set up, helpful hints, and sample graphs and data.

I Swapped Coffee For Soda Every Morning For a Month. Here's What Happened.

In 2022 I met with a nutritionist to see why drinking coffee after 11 a.m. kept me up all night. Turns out, I'm what you'd call a "slow caffeine metabolizer," meaning that a little goes a long way for me. Since then, I've been on the hunt for coffee alternatives that will put just as much pep in my step. I wanted to reduce my caffeine intake and find something that didn't make me jittery or leave me wide awake all night. Somewhere along the line, I had the idea to swap out my morning cup of joe for a can of prebiotic soda every single day for a month. One such brand, Olipop, generously agreed to send me some samples, and after sticking to the experiment, I can happily report that I've found my new favorite morning beverage.

Even better: my new protocol is nutritionist-approved. Before starting my investigation, I chatted with Stephanie Crabtree, RD , owner of Holistic Health in Venice, Florida, who hypothesized that I would see improved digestion and curbed hunger. (Check.) When I talked to Dalina Soto, RD, LDN , an anti-diet dietitian based in Philadelphia, she had similar thoughts. "The added fiber in your Olipop, combined with breakfast, will likely give your gut a little more nutrition. This could make you have a good poop, which might even make you happier," says Soto. (Also check.)

Keep reading for more of these professional insights about Olipop, exactly what happened when I had a prebiotic soda with breakfast for 30 days straight, and what to know before trying this for yourself.

Experts Featured in This Article

Stephanie Crabtree , RD, is the owner of Holistic Health in Venice, Florida.

Dalina Soto , RD, LDN, is an anti-diet dietitian based in Philadelphia.

What Is Olipop?

Olipop is a prebiotic sparkling drink marketed as a healthier alternative to soda. Though there are a couple of options that contain 50 mg of caffeine per 12-ounce can (this compared to 95 mg in an eight-ounce cup of coffee), like Ridge Rush and some cola flavors, Olipops are not typically caffeinated.

"Olipop has prebiotics — fruit and veggie fiber — and also less added sugar," Soto explains. The idea is that by adding nine grams of fiber and lowering the sugar content, it's 'healthier' than traditional sodas, she says. Crabtree notes that it's worth delineating the difference between prebiotics and probiotics here. "Prebiotics are nutrients that you take and go to your gastrointestinal tract to feed the good bacteria that lives there," says Crabtree. "Prebiotics themselves aren't bacteria — that would be probiotics , which you find in yogurts, kefirs, kombucha, and fermented foods."

While I stuck with Olipop for consistency's sake, there are other prebiotic sodas on the market, including Culture Pop and Poppi (which has recently garnered some controversy, after a class-action consumer-fraud lawsuit alleged that it didn't contain enough fiber to deliver "meaningful gut health benefits")

What Happened When I Drank Olipop with Breakfast for a Month

I became a happier morning person..

I expected to see more physical changes during the first week of my experiment than I actually did. I thought I'd immediately be more energetic and have better bowel movements — that wasn't the case. This could be because our bodies take a while to get used to increased fiber intake, says Crabtree. What I did notice, however, was that having soda for breakfast made me happier. I grew up with the mindset that soda was bad for me, but consuming a tasty, fiber-rich, low-sugar soda felt like a fun sweet treat instead of an unhealthy indulgence.

When I drank coffee in the mornings, I didn't feel energized or happy. I just felt like I had to run to the toilet after the first sip. It was a great laxative, yes, but it left me jittery rather than focused. When I drank Olipop, on the other hand, I felt more awake and productive, especially when I tried the caffeinated flavors or even the caffeine-free Crisp Apple variety, my personal favorite.

By week two of this trial, I started noticing a few other improvements…

My digestion got much more regular.

I wouldn't say that I had digestion issues before this experiment. I will admit, though — at the risk of veering into TMI territory — that I wasn't exactly "regular." I pooped maybe once a day and there were some days when I didn't go at all. The first week of my prebiotic soda trial, this still held true. But by the second, third, and fourth weeks, I was a consistent, twice-a-day pooper. Olipop contains soluble fiber, says Crabtree, which dissolves in water and feeds the good gut bacteria. This can soften your stool and make it easier to come out. (And as Soto had predicted, a happy gut definitely made for a happy girl.)

To be sure that the prebiotic soda was the reason for my new and improved GI situation, I took specific care not to change my diet during this trial period. Read: drinking Olipop was the one major change to my eating and drinking habits, so I feel confident that it's what led to my increased regularity.

I ate more but snacked less.

I often get so busy that I forget to eat three square meals and end up indulging in snacks by the end of the night. But this changed after week two of my experiment. Since I was having breakfast along with the fiber-rich soda, I got used to eating in the morning and didn't even think about snacking until I was hungry enough for a proper lunch. I'd keep busy until dinner, when I ate a hearty meal, which, in turn, cut down on nighttime snacking.

"Fiber is known to keep us feeling full longer and it also helps balance our blood sugars," says Crabtree. Balanced blood sugar leads to fewer cravings. So by getting that fiber first thing in the morning, you're setting yourself up for success for the whole day, she points out.

My skin was healthy and dewy.

When I shared this tidbit with Crabtree, she wasn't the least bit surprised. "Just like there's a gut-brain connection, there's a gut-skin connection ," says Crabtree. "Since you're waking up and not dehydrating yourself with caffeine, and hydration is so important for the skin, that's going to be a benefit." A noteworthy caveat: I've never had sensitive or acne-prone skin. My face is a bit oily in the T-zone and I typically struggle with hormonal breakouts (around my period) on my chin and the sides of my face.

During the last half of my trial run, I noticed my skin was less oily and that I didn't have any pimples pop up on the sides of my face during my respective menstrual cycle. I kept my beauty regimen the same — toner, eye cream, moisturizer, and SPF — so while I can't say for certain that drinking prebiotic soda made my complexion look better, I feel like it did.

What to Know Before Drinking Prebiotic Soda For Breakfast

You shouldn't drink it on an empty stomach..

The important thing to note here is that you should drink a soda like Olipop with breakfast, not for breakfast. Since the drink already has carbs in the form of fiber, Crabtree strongly suggests pairing it with protein and fats for a well-balanced meal and to avoid a blood sugar spike. Even though it only contains two to five grams of sugar, it's still not a good move to eat or drink anything with sugar on its own, she advises. Combine it with a protein bar, a handful of nuts, or an egg or two to make it into more of a complete meal and really set yourself up for success, she adds. During my experiment, I'd often eat a protein-rich yogurt topped with granola and nuts or avocado toast with an egg.

If you have GI issues, check with a doctor before drinking prebiotic soda regularly.

More fiber is typically good, but there are also a lot of other factors we would have to look at before adding it to someone's diet, notes Soto. For instance, if you have gastrointestinal issues like IBS or acid reflux Soto suggests speaking with your care team to ensure that the fiber in prebiotic sodas won't trigger irritation or exacerbate current issues.

Drinking prebiotic soda isn't a substitute for eating additional fiber.

Soto, who made an Instagram video comparing Olipop and Poppi , also cautions against treating a soda like Olipop as the be-all and end-all when it comes to fiber consumption. "We still have to eat fiber-rich foods," she says in the video. That's because Olipop only contains nine grams of fiber, and the average daily fiber recommendation for adults is 25-30 grams. ( Fiber-rich foods include avocado, black beans, broccoli, chia seeds, chickpeas, oats, and quinoa.) Point being, you can't just add a can of Olipop to your diet and call it a day. And remember, fiber is imperative for more than just GI health. " Fiber can help with reducing risk of colon cancer and regulating your heart health by getting your cholesterol in a good range," says Crabtree.

Final Thoughts

Considering that Olipop costs about as much as a coffee shop drink (you can get an Olipop Sampler 6-Pac k ($31, originally $40) on Amazon), and that I sometimes drank two per day (the second one simply because I liked it so much), I probably won't continue this experiment. That said, there's no denying the benefits I reaped from having a fiber-rich soda every morning. So whenever I'm looking for an extra boost of energy, help with my bowel movements, or want to feel good about what I'm putting in my body, I'll definitely be reaching for an Olipop instead of a coffee.

Natalie Arroyo Camacho is a San Fernando Valley-based journalist with more than five years of experience in the well-being and lifestyle space. A proud child of immigrants and first-generation Mexican American, Natalie has landed her byline in the Los Angeles Times, GQ, Teen Vogue, Remezcla, PS, and many others.

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The Mormon Wives' Soda Habits Are Dangerously Unhealthy, Expert Warns

44 ounces of soda seems high.

There's a lot to unpack about Hulu's The Secret Lives of Mormon Wives , but the internet has been particularly fixated on one storyline: the cast's obsession with soda .

In episode five, the girls of MomTok head to Utah hotspot Swig, the drive-thru soda chain that gained TikTok fame all on its own. However, what shocked viewers was the sheer amount of sugary soda Demi, Layla, and Mayci consume on a weekly basis. In fact, some of the girls copped to drinking a 44-ounce soda up to six times a week.

"We don't drink alcohol or do drugs, so [soda is] kind of our vice," Demi says in the episode, before ordering her own signature drink: a sparkling water concoction with sugar-free coconut, vanilla, raspberry, pineapple, and coconut cream.

The other women are seen throughout the series sipping from the styrofoam Swig cups, all the while professing the same stance (for the most part) on caffeine and alcohol. However, from a purely health standpoint, the soda habit isn't exactly good for you either.

Tonal coach and nutrition expert Ackeem Emmons says there are "numerous health concerns that come along with regular soda consumption [and] at the top of the list is adding excessive sugar in your overall diet. Added sugars can affect your cardiovascular health, cause obesity, and even lead to diabetes."

Not only is the sugar content concerning, but there's also the fact that they're not consuming it in moderation.

"Normally we are recommended to drink 6-8 cups of water per day," Emmons tells Delish. "Consuming 6-8 cups of soda per day is not taking moderation, or the harmful effects into consideration."

Even the sugar-free syrup that Demi adds to her drink could be concerning, he says. Many products that are labeled sugar-free are harmful for other reasons, like the ratio of carbs versus dietary fiber. "Based on the proportions of these two, it will dictate how much of the carbohydrates will be converted into sugar," Emmons adds. "Another red flag to be aware of with these sugar-free products, is the replacement of sugar with sugar alcohol. Another harmful chemical to ingest into the body. "

And while the cast might avoid coffee for religious reasons, it's actually healthier than all that soda. Coffee has nutrients like B12, niacin, magnesium, and potassium, as well as other antioxidants. Not to mention the high amount of caffeine in their 44-ounce sodas (between 132mg and 184mg) versus a regular-size coffee (95mg in one cup).

Megan Schaltegger is an NYC-based writer. She loves strong coffee, eating her way through the Manhattan food scene, and her dog, Murray. She promises not to talk about herself in third person IRL.

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How de la calle is transforming tepache into a modern mexican soda.

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De La Calle is bringing a twist to Modern Mexican Soda through reinventing traditional tepache.

The allure of Mexican traditions meets modern innovation in the vibrant world of tepache, a drink with ancient roots and a fresh, contemporary twist. I sat down with Alex Matthews, founder of De La Calle, to discuss his journey from curiosity to creation, bringing the authentic flavors of Mexico to the U.S. market. We delve into the challenges of introducing tepache to American consumers, the evolution of the brand, and the strategic decisions driving its future growth.

Dave Knox: What inspired you to launch De La Calle?

Alex Matthews: I've always been intrigued by Mexico. Coming from the UK, Mexico has always seemed exotic. After moving to California in 2000, the country’s allure grew, leading to frequent trips—initially as a tourist with my wife and later on more adventurous journeys, like dirt bike trips to Baja and Guadalajara. Over 10 to 12 years, I noticed tepache being sold by street vendors and in local markets across Mexico. I thought it was delicious, but it wasn’t until a lunch conversation with a friend about fermented foods that the idea really took shape.

As someone with a background in food and beverage, I started thinking about celebrating different fermented drinks from around the world. Tepache, a traditional Mexican beverage, was on our list. While on a trip to Mexico City, I visited a local market, found a tepacheria, and was struck by how many locals were enjoying the drink as part of their daily routine. This got me thinking—why isn't tepache more widely available, especially in the U.S.?

Digging deeper, I learned that tepache dates back over a thousand years, originating in pre-Aztec Mexico. Initially made with corn, the recipe evolved to include pineapple, fermented with local spices and sugar. The story behind tepache—its history, health benefits, and regional variations—fascinated me. I shared my thoughts with a friend who’s an investor in the food and beverage space, and we decided to explore the potential of bringing tepache to the U.S. market.

In early 2020, the three of us raised a small amount of money and set up a pilot plant—just a thousand square feet—where we started fermenting our own tepache. Over the course of a year, we developed five different flavors, each inspired by the diverse regions of Mexico, and began thinking about how to introduce this historic drink to the U.S. market. That’s how De La Calle began—an idea sparked in late 2018 and brought to life in 2020.

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Knox: When introducing tepache from Mexico to the U.S. market, what challenges did you face?

Matthews: From the start, we knew that "tepache" was an unfamiliar word for the U.S. market. It wasn't something you would find on shelves here. We also knew that our company name, "De La Calle," which means "in the street" or "of the street" in Spanish, would require some education, as it's where you typically find tepache in Mexico—literally in the streets.

Our initial challenge was twofold: How do you pronounce it, and how do we make it intriguing enough for people to pick up off the shelf? We initially felt that kombucha had paved the way for fermented beverages in the U.S. market. Kombucha, which was once a completely new concept, had gained a strong foothold, and you can now find it in almost every grocery store in America. We hoped that tepache, as another fermented beverage, could follow a similar path to popularity, even though it was a new idea.

Tepache is made with pineapple rind to kickstart fermentation, along with Mexican sugar and spices. The flavor is naturally appealing—far less vinegary and intense than kombucha. It almost tastes like a Mexican soda. We were banking on the idea that its unique profile as a fermented Mexican beverage would intrigue consumers.

Our biggest initial challenge was educating consumers about what De La Calle and tepache are: a traditional Mexican drink with health benefits, but with a new word and concept for most Americans. This challenge has been our focus for the first three years of the company's life, and while there have been other challenges, this was certainly the most significant one at the start.

Knox: You recently mentioned a branding refresh. What led to that decision, and what changes are you making with this update?

Matthews: When we first launched De La Calle, the brand’s growth was explosive—over 100% year-over-year for the first few years. We quickly gained distribution across every state, with our products now in around 8,000 stores nationwide. Whole Foods played a big role in kickstarting this back in 2021, seeing an opportunity to introduce something new to their customers. That success led to other major retailers like Target, Walmart, H.E.B., Kroger, and Albertsons following suit.

Initially, the signs were extremely positive. But by year three, I began to reassess our positioning. One concern was that our association with kombucha could hold us back. Kombucha has plateaued and may even see a slight decline in the coming years. We needed to distance ourselves from being seen as "just another kombucha."

Another factor was the growing Latino population in the U.S., particularly Mexicans, who make up a significant portion of that demographic. Tepache is familiar to many within these communities, and the education barrier is much lower for Spanish-speaking consumers. However, we had been positioning ourselves as a premium product, similar to kombucha, which didn’t align with how tepache could be perceived by this audience. We weren’t effectively reaching the Latino customer base during our first three years.

The third realization came from examining the Mexican soda category. There’s a high demand for Mexican sodas in the U.S., but there are only two major players—Fanta, owned by a large corporation, and Jarritos, which has seen massive but somewhat quiet success since the 1980s. No one had really thought about how to modernize a Mexican soda. When we introduced tepache to the U.S., we modernized it—canned it, carbonated it, lowered the sugar, increased vitamin C, and got it organically certified. But I thought, “How can we modernize this further?”

We needed to position tepache as a modern Mexican soda, something healthier with functional benefits, yet still connected to its heritage. We also needed to lower our price point to be more in line with the better-for-you soda movement, appealing to both Latinos and other ethnic groups, while distancing ourselves from the kombucha comparison.

These three factors—distancing from kombucha, reaching the Latino market, and modernizing Mexican soda—led us, at the start of 2024, to firmly push for repositioning tepache as a modern Mexican soda.

Knox: When will this new branding fully hit the market?

Matthews: We're in the middle of the launch right now. We've updated our can art to emphasize "modern Mexican soda" and adjusted the copy on our packaging to reflect the new positioning. We've also lowered our price point nationwide.

However, changes at the retail level take time. It’ll be another four to five months before you only see the new cans on shelves. Our marketing has already shifted to focus on the Mexican soda aspect, and we’re working with retailers to update displays and in-store promotions to communicate this change.

Knox: As you focus on changing De La Calle’s footprint and market presence, what other changes will you drive in the next six months to support the modern Mexican soda positioning?

Matthews: Changes in grocery and retail are gradual, often taking six to nine months to fully implement. While price points and can designs are being updated, it will take four to five months before the new Mexican soda positioning is fully visible on shelves. We still have existing inventory, both at the retail level and with our distributors, so the transition won't be immediate.

From a marketing perspective, we’re now positioning ourselves clearly as a Mexican soda, which is a significant shift for us. This adjustment is an evolution for De La Calle, and since we’re already a national brand with widespread retail presence, it’s easier for us to make this change and benefit from it.

New consumers will be attracted by our lower price point, and existing customers will have a clearer understanding of what tepache is—a Mexican soda. This clarity is crucial. Early success stories in the better-for-you soda category are encouraging for the market, and we see our unique positioning as complementary to those trends.

While some competitors focus on American nostalgia, we're leaning into our Mexican heritage, which is highly popular in the U.S. There’s room for diversity on retail shelves, and major retailers like Target, Walmart, Kroger, and Albertsons recognize the need to cater to the Latino demographic, which is projected to be 25% of the U.S. population by 2028. De La Calle speaks to that heritage, and we believe this will lead to sustained success in the U.S. market. These are some of the key initiatives we’ll be driving over the next six to nine months.

Knox: You’ve mentioned a lower price point, which is notable given the recent inflationary period where nearly every brand has been raising prices. How are you planning to communicate this more approachable price point to consumers and leverage it to your advantage?

Matthews: There are some well-established methods for this, primarily through our retail trade programs, such as net tags and labels. However, retailers are becoming stricter about what can and cannot be done in-store. Our primary focus will be on building prominent displays. We need to stack our product on the floor with clear signage that highlights both the new price point and our positioning as a Mexican soda. These displays are crucial for us to effectively communicate our price in-store.

Additionally, we’ll use social media and the digital media platforms that many retailers now offer, including in-store apps and their existing media channels. While these platforms can be expensive—especially for a growing brand like ours—we plan to take full advantage of them to reach our audience.

Knox: Beyond the rebrand, can consumers expect any new innovations or flavors from De La Calle?

Matthews: De La Calle was born out of HERE Studio, an agency I started in 2018 that works with consumer brands in the food, beverage, and hospitality space. We’re constantly in touch with trends, and that helps us innovate.

We have a new flavor coming that we see as a gateway to tepache—a familiar taste that bridges traditional Mexican sodas with tepache for different generations. We’re also working on improving our formula to enhance flavor and make it more soda-like while keeping it low in sugar, organically certified, and craft fermented. We want that drinking occasion to feel more like a soda drinking occasion and you can expect some exciting innovations from us in the next six months to support that.

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MYNORTHWEST POLITICS

Seattle City Council passes legislation creating SODA, SOAP zones

Sep 17, 2024, 9:21 PM | Updated: Sep 18, 2024, 4:15 am

The Seattle City Council passed legislation establishing SOAP and SODA zones during a meeting held on Tuesday, Sept. 17, 2024. (Image courtesy of The Seattle Channel and the Seattle City Council)

(Image courtesy of The Seattle Channel and the Seattle City Council)

BY STEVE COOGAN

MyNorthwest Lead Editor

The Seattle City Council passed legislation Tuesday night that creates “stay out” zones to crack down on prostitution and drug crimes in some of the busiest areas of the city.

“Stay Out of Drug Areas” — known as SODA zones — would prevent people from re-entering parts of Downtown Seattle if they’ve been tied to drug crimes. The legislation lists six SODA zones in the city.

The creation of the SODA zones authorizes the courts to stop a defendant from entering one of the designated areas in the city if they commit a drug-related criminal offense in that zone a news release  the council issued after the vote explained . The bill, which was introduced in partnership  with City Attorney Ann Davison , provides additional ways to reduce drug-related criminal activity in key public areas.

Seattle’s “Stay Out of Area of Prostitution” or “SOAP” ordinance bans people from Aurora Avenue, if they have been convicted of crimes tied to sex trafficking in the area.

The SOAP bill, which was introduced by Seattle City Council member Cathy Moore (District 5), is intended to fight commercial sexual exploitation and the violence associated with it, a separate council news release published Tuesday night states. The legislation includes a ban on “loitering for buying, selling or promoting prostitution. In addition, an independent provision allows a judge to issue a SOAP. As of now, the only SOAP zone is on Aurora Avenue in the North Seattle area.

“I think this is an important additional tool for the law enforcement officers that we do have,” Davison said on KIRO Newsradio’s “The Gee and Ursula Show” Tuesday morning. “We are trying to help make sure that we have a recovery of our public spaces so that they are safer, accessible and available for everybody to go through them, to get to where they need to go and to enhance safety in the process.”

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More on the SODA zones

Initially proposed SODA zones included areas of Downtown Seattle (Belltown) and the International District, the council said in its news release . Later, the bill was amended to add additional areas in Belltown, Capitol Hill, the University District, and Pioneer Square.

“Our neighborhoods have been hurting for too long,” City Council member Bob Kettle (District 7) said in a statement.” We need to start with those in need but this bill will help us build back community for neighbors, residents, small business owners, and employees who have been suffering from the crime that accompanies the illicit drug activity.”

Kettle also chairs the Public Safety Committee.

In a statement, City Council member Rob Saka (District 1) said this legislation delivers a message to the community about the importance of safety.

“Criminal behavior is no longer tolerable on our streets. This legislation sends a strong message to the public that this Council has heard their demands for stronger safety measures,” Saka said . “This policy is narrowly tailored to address key hot spots in our city where we know dangerous drugs like fentanyl are especially prevalent in our communities.”

Davison explained to “Gee and Ursula” that the proposed zones would occupy less than 0.5% of the approximate 83 square miles the city encompasses.

In her statement, council President Sara Nelson (District 9) explained this legislation implements the city auditor’s report that a place-based approach to drug crimes would work for Seattle due to the city’s “limited police and human service resources.” (A PDF of that report can be viewed here .)

“We absolutely must do more to disrupt the drug market downtown,” Nelson said.

Looking at the SOAP legislation

The city council bill that allows judges to establish SOAP zones passed by an 8-1 margin. It also includes a ban on loitering for buying, selling or promoting prostitution.

For Aurora Avenue, the potential SOAP zone would stretch from North 85th Street to North 145th Street.

“Sadly, we are known across the country, if not the world, for prostitution and sex trafficking in the north end of Seattle,” Davison said to “Gee and Ursula.”

In a separate statement about the legislation, Moore called the passage of this legislation “a victory for the safety of our community  along Aurora Ave N” who have faced gun violence as a result of “commercial sexual exploitation.”

“This legislation also sends a clear message to those who perpetuate and profit from the harm and trauma of commercial sexual exploitation that there will now be consequences for their actions,” Moore said.

Nelson’s statement was clear: addressing the sex trafficking along Aurora Avenue “demanded action now.”

“Bottom line: doing nothing is not an option and, while not a silver bullet, this bill establishes additional tools to disrupt the criminal activity that is concentrated along the corridor,” Nelson said.

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Morales speaks out after voting ‘no’

Council member Tammy Morales (District 2) was the lone council member who voted “no” on the legislation. She released a separate statement condemning what was passed, noting that, in her view, the city has been here before and the existing problems weren’t fixed.

“The City of Seattle had both SODA and SOAP zones for over 20 years and research has proven these orders did not reduce drug use or human trafficking,” Morales said.

Saying she was “truly disheartened that we are having these conversations again,” Morales called for a different set of answers to address Seattle’s issues with drugs and prostitution.

“We need real solutions to address the public health and safety crises on our streets,” Morales added in her release . “That’s why my office has been urging the council to follow the recommendations detailed in our city auditor’s report which provides a road map on how we can take an evidence-based approach to address where overdoses and crime are concentrated. Instead, this legislation will intentionally make it more difficult for people to access critical services across the city.”

Contributing: Frank Sumrall, MyNorthwest; KIRO Newsradio news desk

Steve Coogan is the lead editor of MyNorthwest. You can read more of his stories here . Follow Steve on X , or email him here .

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Teams are building man-made beaver dams to restore habitat at Colorado’s Soda Creek

By Spencer Wilson

Click here for updates on this story

    SODA CREEK, Colorado ( KCNC ) — How do you change dried-up farmland back into the wetlands it used to be? Follow the beavers’ lead.

The Soda Creek Restoration Project hopes to do just that. By creating more than 100 beaver dam analogs, teams are hoping to dam up the creek and spread the water out across the valley south of Keystone with man-made dams. By restoring the area that feeds into Dillon Revisor, the water not only becomes cleaner but also sticks around longer in the “wet sponge” of the wetlands.

Tyler Bell, Contract Project Manager, explained it’s not just good for folks on the front range getting water out of their tap that could have started upstream in the area. Restoring the wetlands brings back a habitat for moose, fish and beavers too.

“This area has no value to animals, this upland area, it’s non-native grasses. There’s nothing coming in here to forage and as we slow down the water and we kind of recreate this wetland system, we’ll have more native species on the landscape,” Bell said.

Crews worked together to lump logs, sticks, twigs and mud into posts buried into the banks, creating the makeshift dams, keeping the water flowing while spreading the water wider. Eventually, the hope is to have the full floor of the valley covered.

The project was made possible by a combination of the National Forest Foundation, the USDA Forest Service, the Coca-Cola Company and Swire Coca-Cola. It’s expected to finish sometime around 2029.

Please note: This content carries a strict local market embargo. If you share the same market as the contributor of this article, you may not use it on any platform.

Jump to comments ↓

Councilmember Morales’ Statement on the passage of SODA/SOAP legislation

Councilmember Tammy J. Morales (District 2) made the following remarks regarding the passage of CB 120835 (SODA) and CB 120836 (SOAP) at the meeting of the City Council this afternoon:

“The City of Seattle had both SODA and SOAP zones for over 20 years and research has proven these orders did not reduce drug use or human trafficking. “We need real solutions to address the public health and safety crises on our streets. That’s why my office has been urging the Council to follow the recommendations detailed in our City Auditor’s report which provides a road map on how we can take an evidence-based approach to address where overdoses and crime are concentrated. Instead, this legislation will intentionally make it more difficult for people to access critical services across the City. “I am truly disheartened that we are having these conversations again as a city when there are documented solutions that we could be working toward implementing to address the root causes of violence.”